Pumpkin Purée

Skip the canned stuff and make a fresh pie filling with plump squash or pumpkin—both are in season now. This easy purée is delicious in our Pumpkin Caramel Ice Cream Pie and Pumpkin Brûlée Tart. To make it, choose a dry-fleshed baking pumpkin like Sugar Pie (Halloween pumpkins are too moist) or a dense orange squash like butternut or kabocha.

Preheat oven to 375°. Cut 2 lbs. pumpkin or squash in half with a large, heavy knife, then scoop out the seeds (save them for toasting if you like). Rub the inside of the pumpkin halves with vegetable oil and set them, cut side down, on a rimmed baking sheet. Bake until very soft when pierced, 45 to 75 minutes. Scoop flesh into a food processor and whirl until smooth. If the purée is watery, let it drain in a strainer for 30 minutes. Makes 1 1/2 to 2 cups purée

Spiced Pumpkin Soup with Ginger Browned Butter

Warm spices and caramelized onions underscore the natural sweetness of pumpkin and butternut squash in this comforting dish. The easy swirl of ginger butter at the end adds a bit of flavor and a lot of style.

Pumpkin Bourbon Shakes

Pumpkin Apple Pancakes

Reader Ruth Miller, of Eugene, Oregon, sent us this pumpkin pancake recipe. She likes to slice the apples; sauté them in a little butter, sugar, and cinnamon; and spoon them on top. To save time, we skipped the sautéing and put the apples right in the batter.